Main course
gluten-free
vegan
vegetarian
Legume Salad
A protein-rich salad with red lentils and kidney beans, enhanced with fresh vegetables.
45 min2 servings
folatreichplant-basedhigh in proteindigestion-supporting
Why this dish is good for you
Legumes are an excellent source of fiber and protein. This salad is light and promotes digestion as well as a feeling of fullness.
Ingredients
- Red Lentils(washed)150 g
- Kidney Beans(canned, drained)200 g
- Tomatoes(diced)200 g
- Cucumber(diced)300 g
- Onion(finely chopped)100 g
- Olive Oil10 g
- Vinegar(of your choice)5 g
- Salt(to taste)nach Geschmack
Method
- 1
Cook the lentils according to the package instructions. Allow to cool and place in a large bowl.
- 2
Add the remaining ingredients, mix, and dress with olive oil, vinegar, and salt.
Nutrients & vitality score
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
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